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–+ servings

Rainbow bowl with bean hummus

Couverts2
Deel op Facebook Print Recipe

Ingredients

  • 250 g sweet potatoes
  • 4 ½ tbsp oil
  • 75 g Puy lentils
  • 100 g sugar snap peas
  • ½ yellow pepper
  • 37 g dried tomatoes in oil
  • 1 tablespoon white wine vinegar
  • ½ pomegranate
  • ½ ripe avocado
  • 6 tablespoons lemon juice
  • 30 g pine nuts
  • ½ can 425 ml each white beans
  • ½ clove of garlic
  • ½ small onion
  • ¼ bunch of parsley
  • 1 ½ stalks of mint
  • 100 g sour cream
  • Salt pepper, paprika, sugar
  • ½ tspchili flakes

Instructions

  • Peel and dice sweet potatoes, mix with salt, pepper, chili and 3 tablespoons of oil and bake at 200 ° C for 25 minutes.
  • Cook the lentils in boiling water according to the package instructions.
  • Wash the sugar snap peas and blanch in salted water for about 1 minute.
  • Wash, halve, core and finely dice the paprika.
  • Drain the tomatoes and dice them.
  • Mix the tomatoes and peppers with 2 tablespoons of tomato oil and vinegar.
  • Quarter the pomegranate and remove the seeds.
  • Halve and core the avocado, remove the pulp from the skin and cut into wedges, marinate with salt, pepper and 2 tablespoons of lemon juice.
  • Peel the garlic and onion, puree with the beans, herbs, about half of the pine nuts, 2 tbsp lemon juice and sour cream.
  • Mix 1 ½ tbsp lemon juice with 3 tbsp oil, salt, pepper and sugar.
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Course; Poké bowl